Soak beans overnight, or quick-soak on stove by simmering for 20 minutes, and letting stand, covered, for 20 minutes. Drain and add 4-5 cups water (for a thicker soup; for thinner soup, add more water). Add chopped onion, garlic, other vegetables except canned tomatoes. Add miso & lemon (or miso and sherry). Bring to boil. Turn down heat to simmer, add canned tomatoes, and simmer one hour, stirring occasionally so beans don't stick; add additional water as needed. This recipe freezes well and can be adapted to slow cooker techniques. Its better, like many soups, the second day, and is excellent served with hearty whole-grain vegan bread, a crisp green salad, and if you like, a good vegan red wine. Enjoy.